Fermented Foods and Beverages Series shall include (i) globally known foods and beverages of plant and animal origin, (such as dairy, meat, fish, vegetables, cereals, root crops, soya beans, legumes, pickles, cocoa, coffee, wines, beers, spirits, starter cultures and probiotic cultures), their manufacture, chemical and microbiological composition, processing, compositional and functional modifications taking place as a result of microbial and enzymic effects, their safety, legislation, development of novel products, and opportunities for industrialization, (ii) indigenous commodities from Africa, Asia (South, East, and South-East), Europe, Latin America, and Middle East, their traditional and industrialized processes and their contribution to livelihood, and (iii) several aspects of general interest such as valorization of food-processing by-products, biotechnology, engineering of solid-state processes, modern chemical and biological analytical approaches (genomics, transcriptomics, metabolomics and other ~omics), safety, health and consumer perception.
Indigenous Fermented Foods of South Asia
Solid State Fermentation for Foods and Beverages
Valorization of Food Processing By-Products
Fermented Milk and Dairy Products
Indigenous Fermented Foods of Southeast Asia
Cocoa and Coffee Fermentations
By V.K. Joshi
October 07, 2019
Indigenous Fermented Foods of South Asia covers the foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and Afghanistan. For each type of food, its microbiology, biochemistry, biotechnology, quality, and nutritional value is covered in depth.The book discusses numerous topics ...
By Jian Chen, Yang Zhu
December 02, 2016
Although one of the oldest microbial technologies used in food processing, solid-state fermentation (SSF) had, until recently, fallen out of favor. However, based on a series of established mathematical models, new design concepts for SSF bioreactors and process control strategies have been ...
By M. Chandrasekaran
November 16, 2016
Biotechnology has immense potential for resolving environmental problems and augmenting food production. Particularly, it offers solutions for converting solid wastes into value-added items. In food processing industries that generate voluminous by-products and wastes, valorization can help offset ...
By Anil Kumar Puniya
August 18, 2015
Increased knowledge of the number, potency, and importance of bioactive compounds in fermented milk and dairy products has spiked their popularity across the globe. And the trend shows no sign of abating any time soon. An all-in-one resource, Fermented Milk and Dairy Products gathers information ...
By J. David Owens
December 10, 2014
Brings Together Current Knowledge and State-of-the-Art Information on Indigenous Fermented Foods Fermented foods and beverages span a range of root crops, cereals, pulses, vegetables, nuts, fruits, and animal products. Southeast Asia has a long history of utilizing fermentation in the production ...
By Rosane F. Schwan, Graham H. Fleet
October 09, 2014
Cocoa and coffee beans are some of the most traded agricultural commodities on international markets. Combined, they provide raw materials for a global industry valued in excess of $250 billion. Despite this, few people know that microorganisms and microbial fermentation play key roles in their ...
By Prabir K. Sarkar, M.J. Robert Nout
July 23, 2014
Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject. Devoted exclusively to alkaline-fermented foods (AFFs), this text includes contributions from experts from around the ...